Squid with salt and pepper
4 servings
20 minutes
Salt and pepper squid is a simple yet delightful dish from Pan-Asian cuisine that combines a crispy texture with a spicy flavor. This recipe is inspired by traditional Chinese cuisine, where seafood is often cooked with minimal but rich spices to enhance its natural taste. The crispy coating of corn starch, salt, and black pepper makes the squid aromatic and zesty, while lemon juice adds a refreshing tang. The dish is perfect for a light dinner or as an appetizer with hot drinks. It cooks quickly and pairs well with soy sauce or spicy dips. An ideal choice for those who love exquisite yet easy-to-make seafood delicacies!
1
Cut the squid into rings, the tentacles can be left whole. Crush the pepper and salt in a mortar until fine. In a plastic bag or container, mix the starch, salt, and pepper. Add the squid and shake to coat the rings evenly with the mixture.
- Squid: 500 g
- Sea salt: 2 tablespoons
- Black peppercorns: 2 tablespoons
- Cornstarch: 75 g
2
Heat oil in a pot or deep skillet. Fry the rings for 1 minute until crispy, keeping the meat tender inside. The specified amount of squid can be fried in about four batches.
- Peanut oil: 300 ml
3
Place on a plate and drizzle with lemon. Eat immediately.
- Lemon: 1 piece
